Biocompatibility and mechanical properties of Curdlan-based hydrogels for cultivated fat production

Scaffolding is one of the fundamental steps in cultured meat production, serving as a structure that supports cell attachment and imitates the conventional meat texture. Currently, there is limited information on the suitability of edible scaffolds suitable for cultivated fat applications. This study explores the potential of curdlan-based hydrogels combined with plant and insect proteins as scaffolds for cultivated lamb fat production as well as the effect of plasma treatment on cell adhesion of lamb fat cells. The hydrogels were evaluated for their morphology, mechanical, thermal, and surface properties to determine their suitability for supporting cell growth. Mechanical testing showed that the addition of proteins significantly improved the elasticity of the hydrogels, with black soldier fly protein showing the most notable enhancement. Thermal analysis revealed that protein incorporation into curdlan scaffolds shifts the melting temperature to lower temperatures. Complex proteins-polysaccharide changed the thermostability of the gel slightly, with the sharp peak temperature reduced compared to curdlan alone. Swelling tests demonstrated higher water uptake in protein-enriched scaffolds, indicating increased porosity and potential for enhanced nutrient transport. Biocompatibility assessments through cell viability assays showed that curdlan and hemp protein-enriched scaffolds supported lamb fat cell attachment better compared to other scaffolds. The effect of plasma treatment on surface activation of scaffolds, although increased surface hydrophilicity, negatively affected cell adhesion. These findings suggest that curdlan and protein-enriched curdlan hydrogels, specifically with hemp, have a potential for developing scaffolds in cultured meat applications.